Tuscan rice tart

I’ve always loved rice pudding and the best bit for me is that crispy skin you get when it’s baked. That’s kind of what this tart is all about – crispy top, sweet and sour fruit, rich, creamy rice and custard. Pudding heaven. SERVES 8 1 HOUR 20 MINUTES 200g Arborio risotto rice 250ml semi-skimmed milk 250ml single cream 1 small pinch of saffron 1 cinnamon stick 2 vanilla pods 4 large free-range eggs 100g caster sugar unsalted butter, for greasing 3 ripe plums or pears olive oil

Preheat the oven to 180C/350F/gas 4. Cook the rice in a pan of boiling water for 10 minutes, then drain well. Meanwhile, for the custard, pour the milk and cream into a pan with the saffron and cinnamon. Split the vanilla pods lengthways and scrape out the seeds, adding both the pods and seeds to the pan. Simmer on a medium heat for 5 minutes, then remove and leave to infuse for a few minutes. Discard the vanilla pods and cinnamon.

Separate the eggs (save the whites for another recipe). In a large bowl, whisk the yolks with 70g of the sugar until pale. Whisking constantly, ladle a little of the infused milk mixture on to the yolks. Continue to add the milk, a ladleful at a time, whisking each addition in well before adding the next. When you’ve mixed in all the milk, stir in the drained rice.

Grease and line a 23cm pie tin or baking dish. Sprinkle in 1 tablespoon of sugar, shaking gently to coat the base and sides. Pour in the custard mixture – the rice should sink to the bottom, giving two nice layers when it’s baked. Prep your fruit, removing any stones or seeds and halving or slicing as appropriate, then toss with 1 tablespoon of oil and the remaining sugar. Gently arrange the fruit on top of the custard. Bake for 50 minutes or until dark golden and set. Leave to cool to room temperature, then turn out, slice, and serve. This is also delicious enjoyed cold. NUTRITION PER SERVING 257 kcal; 9.2g fat ( 3.8g saturated); 7g protein; 38.2g carbs; 16.8g sugar; 0.2g salt; 0.4g fibre